Directions

Cut tomatoes into 1/2-inch slices and season with salt and fresh ground black pepper to taste. Cook on hot grill pan approx. 10 minutes or until evenly roasted.

Peel zucchini lengthwise into 1/8-inch ribbons using a potato peeler or mandolin. Season with salt and fresh ground black pepper. Drizzle with very small amount of Bertolli Extra Virgin Olive Oil. Add to grill, cook until evenly roasted.